In my continuous efforts to reduce my sugar intake, I've found this Apricot Jam recipe that uses Agave or Fructose. This jam keeps in the fridge for a few days and is also wonderful stirred into yogurt, porridge/oatmeal or muesli.

Ingredients

4 serv.

dried apricot↗1⁄2 cup
water↗2 tablespoons
agave syrup or 1 teaspoon fructose↗1 teaspoon

Step-by-step instructions

1
Chop the dried apricots into very small pieces.
2
Put the apricots, water and syrup/fructose into a small saucepan and bring to the boil.
3
Boil rapidly for a few minutes, but don't let it boil dry!
4
Take off the heat and allow to cool.

Source: food.com

Original recipe ↗

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